Roasted Mission Figs with Honey

This is an easy way to enjoy figs that aren't dead ripe. I particularly like Mission figs here because of their dark purple flesh and skins, which roasting burnishes to a fine color. I serve these warm with just a dollop of crème fraîche slipped in between the two halves. This is easy to make for any number of people, from one to many.

Ingredients

12 to 16 plump figs

2 tablespoons unsalted butter

Tiny pinch of salt

2 tablespoons honey, such as lavender honey

Pinch of ground cinnamon

Preparation

Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.

Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.

Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.

Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

my notes

Menus & Tags

Tags:

Related Videos

Recent Review

Yum! Served these with a scoop of gelato! Will definitely make again. Super easy to prep ahead and popped in the oven when we started the main course. I was also dubious about the cinnamon but was delighted that it was a background layer of flavor.